The French Creamed Sweetened Short Pastry (‘sucrée’)

Here's the recipe video:

https://www.youtube.com/watch?v=XpJ1Ubfyx4Y

1. Dice the Butter (½ Cup or 137 g)

2.  Not longer than 10 minutes ! The butter must stay a bit cold in order to "sand" the flour

3.  Butter must be softened but NOT MELTED OR MICROWAVED!

4. For the following steps, you may use a stand mixer like "Kitchen Aid" like on the photos, using the "Leaf" or "paddle", or just use some good old elbow grease

KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

5. In the mixing bowl, add in the Butter (½ Cup or 137 g), the Icing Sugar (½ Cup or 100 g), the Almond Flour (½ Cup or 37 g) and the Salt (1 pinch)

6.  About the Sugar : I recommend using Icing Sugar, but in case you can't, use regular Sugar

7. Mix for 1 minute

8. Still while mixing with the paddle, add in the Egg (1)

9.  DO NOT ADD WATER : this would result in a dough that would shrink while baking ! It's a common mistake to add water

10. Sift over the bowl the Flour (1 ¾ Cup or 250 g) and mix

11.  DO NOT add water ! this would make the dough elastic, and it would shrink while baking !

Sifter for BakingFlour SifterLarge Stainless Steel Fine Mesh Strainer

12.  You will need to mix for a few seconds only. Beginners make the mistake to knead too long, which will make the crust too hard while baking

13. Even if the dough seems a little bit crumbling, stop kneading

Kneading and Stretching ("Frasage" in French)

14. You need to "fraser" (French term) to 'activate' the gluten : to do this, just spread the dough on the work surface, just twice

15. Shape into a ball

16. We cannot use this dough right away, as it doesn't have the proper texture

17.  You need to let it rest, covered with plastic wrap in the fridge for 2 hours or more

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